Jamaican Rice and Peas
Coconut-simmered rice and beans with thyme and a whole bonnet — the foundation of every Sunday plate.
- Total
- 35 min
- Serves
- 4
The cornerstone of the Jamaican Sunday plate: rice simmered in coconut milk with kidney beans, allspice, thyme, scallion and a whole scotch bonnet floating intact — flavor without fire, if you don't burst it. Every household guards its ratios; every plate needs the result. Rice and peas isn't a side. It's the foundation.
Ingredients
- 2 cups Rice
- 380g Coconut Milk
- 450g Kidney Beans
- 1 cup Water
- 2 tsp Kosher Salt
- 1/2 tsp Ground Allspice
- 1/4 tsp Black Pepper
- 3 Spring Onions
- 2 sprigs Thyme
- 1 Scotch Bonnet
Instructions
- Equipment
- Dutch oven
- Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.
- Once boiling, reduce heat to low and cover with a lid. Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
- Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.
Nutrition (per serving)
- Calories
- 400
- Protein
- 12 g
- Fat
- 12 g
- Carbs
- 70 g
Adapted from myforkinglife.com. Rewritten and re-photographed by MealIdeas.
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